RU2599826C2 - Biologically active supplement - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to biologically active dietary supplement in form of alcohol-free tonic beverage. Biologically active food supplement contains herb extracts: garden angelica with root, ginger, large burdock roots, nutmeg, rosemary leaves, sarsaparilla roots, paprika fruits and cinnamon bark tree, fructose, honey, chicory inulin, concentrates of lemon and apple juice, preserving agent and water in certain ratio of components.

EFFECT: invention enables to obtain a finished product which speeds up alcohol metabolism in a human body.

1 cl, 2 ex

Description

The present invention relates to food additives, and in particular to a biologically active additive in the form of a non-alcoholic tonic drink.

The specific role of the additive according to the invention is to reduce the concentration of various, including alcoholic, toxic substances, in particular a decrease in alcohol alcohol in the blood.

It was found that the intense destruction of carbohydrates in the body also stimulates the destruction of alcohol. The use of honey in nutritional supplements leads to an intensive release of insulin in the body, which, along with the end products of glucose metabolism, also burns the products of alcohol metabolism.

Known compositions of food additives containing citrus juices, mineral water with honey and lemon, fresh fruits and vegetables that neutralize the toxic effect of ethanol and its oxidation products [1-6]. The use of such compositions leads to the release of insulin in the body and increased decomposition of alcohol.

Known food supplement compositions containing sugar and amino acids [7]. This composition eliminates the effect of alcohol consumed on the body.

Known compositions of food additives containing ascorbic acids, glucose and essential oils [8]. This composition eliminates the effect of alcohol consumed on the body.

Known compositions of food additives containing fructose and plant extracts [9]. This composition eliminates the effect of alcohol consumed on the body.

The composition of the nearest known nutritional supplement contains extracts of medicinal plants, fruit juices, honey, fructose and molasses [10].

All known compositions of food additives, leveling the effect of alcohol on the body, do not guarantee a quick and effective reduction in blood alcohol content.

The objective of the present invention is to provide a nutritional supplement that will improve well-being after alcohol consumption, significantly and significantly reduce blood alcohol content.

The objective of the present invention is solved by a food supplement in liquid form containing components in the following proportions, in parts by weight:

Angelica officinalis with a root of 0.2-0.3;

Ginger 0.2-0.3;

The roots of burdock large 0.4-0.5;

Nutmeg 0.2-0.3;

Rosemary leaves 0.40-0.44;

Sassaparilla roots (greenbrier roots) 0.2-0.3;

Paprika fruit 0.06-0.08;

Cinnamon tree bark 0.30-0.32;

Fructose 8.0-8.5;

Honey 7.1-7.5;

Inulin chicory 2.1-2.3;

Lemon juice concentrate 1.07-1.13;

Apple juice concentrate 6.8-7.3;

Preservative 0.09-0.11;

Water 69.9-73.9.

A nutritional supplement is prepared as follows. First, the method includes obtaining extracts of medicinal plants from angelica officinalis with root, ginger, burdock root, nutmeg, rosemary leaves, sassaparilla roots, paprika fruit and cinnamon bark. Each plant is crushed separately and sieved through a sieve with a mesh size of 5-7 mm, followed by weighing a suitable amount. All herbal ingredients are mixed together. Biologically active substances obtained from plants are subjected to technological treatment with water. The proportion of plants to water is 1:10, taking into account the work of British Herbal Pharmacopoeia, PDR for Herbal Medicine 2nd edition, Martindale, 35th edition. The amount of purified or distilled water to obtain extracts is calculated taking into account the absorption coefficient of 3.5. Heat the calculated amount of purified or distilled water to a temperature of 90-95 ° C and pour a mixture of herbs, mix, seal the container, leave it for 4 hours for infusion. After cooling, the mixture should be filtered and compressed. Preservatives and fructose are dissolved in an extract of herbs, honey, inulin chicory, concentrated lemon and apple juice and the remaining amount of water are added. The whole mixture is thoroughly mixed to obtain a homogeneous mass. The resulting nutritional supplement is used as a beverage. It is a light brown liquid with a slight sediment with the aroma of honey and pepper and a sweet-sour taste.

The food supplement contains extracts of medicinal plants: angelica officinalis with root, ginger, burdock root, nutmeg, rosemary leaves, sassaparilla roots, paprika and cinnamon bark fruits, fructose, honey, chicory inulin, lemon juice and apple juice in the following proportion, in parts by weight:

Angelica officinalis with a root of 0.2-0.3;

Ginger 0.2-0.3;

The roots of burdock large 0.4-0.5;

Nutmeg 0.2-0.3;

Rosemary leaves 0.40-0.44;

Sassaparilla roots (greenbrier roots) 0.2-0.3;

Paprika fruit 0.06-0.08;

Cinnamon tree bark 0.30-0.32;

Fructose 8.0-8.5;

Honey 7.1-7.5;

Inulin chicory 2.1-2.3;

Lemon juice concentrate 1.07-1.13;

Apple juice concentrate 6.8-7.3;

Preservative 0.09-0.11;

Water 69.9-73.9.

Honey contains minerals and trace elements, glucose, sucrose, dextrin, enzymes, organic acids, vitamins C, B ₁ , B ₂ , B ₆ , nicotinic acid, folic acid. The pharmacological effect of honey is determined by its components: sugar - an energy source; vitamins and minerals - activators of biochemical processes in the body. Honey and fructose contribute to the release of insulin in the body and accelerate the destruction of alcohol. Angelica officinalis (Latin name: Angelica archangelica L) contains essential oils, furanocoumarins, organic acids. The plant demonstrates antispasmodic, diuretic, diaphoretic and tonic properties.

Ginger (Latin name: Zingiber) contains essential oils, phenols, tarry substances, amino acids, and starch. The plant exhibits antispasmodic, antiseptic, antiemetic, choleretic and diaphoretic properties.

Big burdock (Latin name: Arcticum Lappa) contains the polysaccharide inulin, essential oils, tannin, glycosides, triterpenes, phytosterols, flavonoids. The plant demonstrates diuretic, choleretic, diaphoretic and antiseptic properties. Accelerates the metabolism in the body.

Nutmeg (Latin name: Semen Myristicae) contains many essential oils, starch, pectins, sterols. The plant demonstrates antispasmodic, carminative and tonic properties. Removes the smell of alcohol in the oral cavity.

Rosemary (Latin name: Rosmarinus) contains flavanoids, phenolic compounds, terpenes. The plant demonstrates antiseptic, antispasmodic, diuretic, choleretic and antidepressant properties.

Sassaparil (Greenbrier) (Latin name: Smilax L) contains saponins, phytosterols, flavonoids, starch, minerals. The plant exhibits anti-inflammatory, antitoxic, hepatoprotective and antioxidant properties.

Paprika fruit (Latin name: Capsicum annuum) contains essential oils, alkaloids, carotenoids, flavonoids. The plant demonstrates the properties of reducing addiction to alcohol. Contributes to improved appetite and stimulates digestion.

Cinnamon tree bark (Latin name: Cinnamomum zeylanicum) contains essential oils, tannin, mannitol, tarry substances, calcium oxalate. The plant demonstrates the leveling properties of disorders of the gastrointestinal tract.

Inulin chicory is a natural polysaccharide synthesized by the plant and formed in the root of chicory. Inulin is used in the food industry as a prebiotic (it stimulates the growth of friendly bacteria in the intestine). Inulin is dietary fiber. It slows down the absorption of glucose, thus reducing blood sugar. Inulin accelerates the cleaning of the body of toxic substances and undigested food; it has antitoxic and gastrointestinal protective properties. Inulin prevents or mitigates the effects of toxic substances when they reach the stomach.

Lemon and apple juice contain organic acids, minerals, trace elements, pectins. Juice is added to the composition to improve the taste.

Dissolved nipagin (methyl p-hydroxybenzoate, E218) is used in the composition of the herbal extract as a preservative agent.

Examples of the nutritional supplement

1. Example

To obtain a nutritional supplement, components were used in the following proportion, in parts by weight:

Angelica officinalis with a root of 0.2;

Ginger 0.2;

The roots of burdock large 0.4;

Nutmeg 0.2;

Rosemary leaves 0.40;

Sassaparilla roots (greenbrier roots) 0.2;

Paprika fruit 0.06;

Cinnamon bark 0.30;

Fructose 8.0;

Honey 7.1;

Inulin chicory 2.1;

Lemon juice concentrate 1.07;

Apple juice concentrate 6.8;

Preservative 0.09;

Water 69.9.

A nutritional supplement was prepared as follows. First, the method included obtaining extracts of medicinal plants from angelica officinalis with root, ginger, burdock root, nutmeg, rosemary leaves, sassaparilla roots, paprika fruit and cinnamon bark. Each plant was crushed separately and sieved through a sieve with a mesh size of 5-7 mm, followed by weighing a suitable amount. All herbal ingredients are mixed together. Biologically active substances obtained from plants were subjected to technological treatment with water. The proportion of plants to water was 1:10, taking into account the work of British Herbal Pharmacopoeia, PDR for Herbal Medicine 2nd edition, Martindale, 35th edition. The amount of purified or distilled water to obtain extracts was calculated taking into account the absorption coefficient of 3.5. It is necessary to heat the calculated amount of purified or distilled water to a temperature of 90-95 ° C and pour a mixture of herbs, mix, seal the container, leave it for 4 hours for infusion. After cooling, the mixture had to be filtered and pressed. Preservatives and fructose were dissolved in an extract of herbs, honey, inulin of chicory, concentrated lemon and apple juice and the remaining amount of water were added.

2. Example

To obtain a nutritional supplement, components were used in the following proportion, in parts by weight:

Angelica officinalis with a root of 0.3;

Ginger 0.3;

The roots of burdock large 0.5;

Nutmeg 0.3;

Rosemary leaves 0.44;

Sassaparilla roots (greenbrier roots) 0.3;

Paprika fruit 0.08;

Cinnamon tree bark 0.32;

Fructose 8.5;

Honey 7.5;

Inulin chicory 2,3;

Lemon Juice Concentrate 1.13;

Apple Juice Concentrate 7.3;

Preservative 0.11;

Water 73.9.

A nutritional supplement was prepared as follows. At first, the method included obtaining extracts of medicinal plants from angelica officinalis with root, ginger, burdock root, nutmeg seeds, rosemary leaves, sassaparilla roots, paprika fruits and cinnamon bark. Each plant was crushed separately and sieved through a sieve with a mesh size of 5-7 mm, followed by weighing a suitable amount. All herbal ingredients are mixed together. Biologically active substances obtained from plants were subjected to technological treatment with water. The proportion of plants to water was 1:10, taking into account the work of British Herbal Pharmacopoeia, PDR for Herbal Medicine 2nd edition, Martindale, 35th edition. The amount of purified or distilled water to obtain extracts was calculated taking into account the absorption coefficient of 3.5. It is necessary to heat the calculated amount of purified or distilled water to a temperature of 90-95 ° C and pour a mixture of herbs, mix, seal the container, leave it for 4 hours for infusion. After cooling, the mixture had to be filtered and pressed. Preservatives and fructose were dissolved in an extract of herbs, honey, inulin of chicory, concentrated lemon and apple juice and the remaining amount of water were added.

The resulting food supplement significantly and significantly reduced the amount of alcohol in the blood, relieved the symptoms of alcohol intoxication, and improved well-being after drinking. The action of the food supplement was tested at the state drug treatment center. As can be seen from the studies, the alcohol content in the blood decreased significantly (up to 35%) within 30-45 minutes after consumption of the food supplement. This indicates that the food supplement significantly reduces the alcohol content in the blood, sobering and eliminating a hangover. The use of a dietary supplement improves well-being, reduces cravings for alcohol and prevents the development of feelings of heaviness and nausea.

References

1. Patent RU 2113243, C1, A61M 21/00, 1998.

2. Patent RU 2141773, C1, A23L 1/30, A61K35 / 78, 1999.

3. Patent RU 2141776, C1, A23L 1/30, A61K35 / 78, 1999.

4. Patent RU 2095077, C1, A61K 35/78, 1997.

5. Patent RU2058090, C1, A23L 2/00, 1996.

6. Patent RU 2435452, C1, A23L 1/30, 2006.

7. Patent application WO 8904165, A1, A61K 31/195, 1989.

8. Patent application DE 2321113, A1, A61K 27/14, 1974.

9. Patent application US 005324516, A, A61K 35/78, 1994.

10. Patent LV 12879, B, A23L 2/02, 2002.

Claims (1)

A dietary supplement containing extracts of medicinal plants - angelica officinalis with root, ginger, burdock root, nutmeg, rosemary leaves, sassaparilla roots, paprika and cinnamon bark fruits, fructose, honey, chicory inulin, lemon juice and apple juice concentrates, preservative and water, taken in the following proportion, in parts by weight:
Angelica officinalis with a root of 0.2-0.3;
Ginger 0.2-0.3;
The roots of burdock large 0.4-0.5;
Nutmeg 0.2-0.3;
Rosemary leaves 0.40-0.44;
Sassaparite roots 0.2-0.3;
Paprika fruit 0.0 6-0.08;
Cinnamon tree bark 0.30-0.32;
Fructose 8.0-8.5;
Honey 7.1-7.5;
Inulin chicory 2.1-2.3;
Lemon juice concentrate 1.07-1.13;
Apple juice concentrate 6.8-7.3;
Preservative 0.09-0.11;
Water 69.9-73.9.